Description
A comforting and hearty Chicken and Wild Rice Soup featuring tender chicken, nutty wild rice, and a medley of sautéed vegetables slowly simmered in flavorful chicken broth. This soup is perfect for a cozy meal and is packed with wholesome ingredients and warm herbs.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
Grains
- 1 cup wild rice blend
Vegetables
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
Liquids & Seasonings
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried sage
- 2 tbsp olive oil
- Salt and pepper, to taste
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Cook Wild Rice: Begin by cooking the wild rice blend separately according to the package instructions. This step ensures the rice maintains a firm texture and does not become mushy when added to the soup.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper. Cook for about 5-7 minutes until the vegetables are softened and fragrant.
- Prepare and Season Chicken: While the vegetables cook, season the chicken thighs or breasts with salt and pepper evenly on both sides.
- Cook Chicken: You have two options: Option 1 – Brown the chicken in a separate pan over medium heat for 3-4 minutes per side to develop flavor and reduce fat before adding it to the soup pot. Option 2 – Add the raw, seasoned chicken directly to the pot with vegetables to cook together.
- Add Broth and Seasonings: Pour in the chicken broth, then add bay leaves, dried thyme, and dried sage. Taste and adjust salt as needed. Bring the mixture to a boil, then reduce heat to low and let simmer for about 30 minutes or until the chicken is fully cooked through.
- Shred Chicken: Remove chicken pieces from the pot and let them cool slightly. Shred the meat using two forks, then return the shredded chicken to the pot.
- Add Wild Rice and Final Simmer: Stir in the cooked wild rice and simmer the soup for another 15 minutes to blend all the flavors together. Taste and adjust salt and pepper as necessary.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of freshness and color.
Notes
- Cooking wild rice separately prevents it from becoming mushy inside the soup.
- Brown chicken separately if you want a richer flavor and less fat in the soup.
- This soup keeps well and tastes even better the next day.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Feel free to substitute chicken thighs with breasts for a leaner option.
